Wash, peel, core, and slice apples
Cook apples with a small amount of water until soft
Puree or mash the cooked apples
Add sugar and spices if desired
Cook the mixture slowly, stirring often, until thick and dark
Prepare canning jars, lids, and bands by washing and heating them
Keep apple butter hot while filling jars
Ladle hot apple butter into hot jars, leaving 1/4 inch headspace
Remove air bubbles
Wipe jar rims clean
Place lids on jars and screw bands to fingertip tight
Process jars in a boiling water canner for the recommended time based on jar size and altitude
Remove jars and let them cool undisturbed for 12 to 24 hours
Check seals after cooling
Store sealed jars in a cool, dark place
Refrigerate any unsealed jars and use promptly